Get ready to cozy up to one of the most craveable Indian-inspired comfort foods out there: the Butter Chicken Meatballs Recipe. Imagine tender, juicy chicken meatballs basked in a creamy, spiced tomato sauce that tastes like it simmered for hours—even though you pulled this off in under an hour. It’s the kind of dish you serve family or friends to impress, yet simple enough for a weeknight dinner. Whether you’re a fan of classic butter chicken or just adore meatballs, this mashup will bring joy and warmth to your table.
Ingredients You’ll Need
This recipe keeps things straightforward, letting a handful of well-chosen ingredients do all the work for you. Each component plays a starring role—helping to build that luscious sauce, create melt-in-your-mouth meatballs, and deliver beautiful color and aroma.
- Ground chicken: Provides a lean yet juicy base for the meatballs; turkey also works well if you’re in a pinch.
- Plain breadcrumbs: Help bind the meatballs and give them the perfect tender texture—use gluten-free if needed.
- Plain Greek yogurt: Adds moisture and a gentle tang, keeping every bite succulent.
- Egg: Essential for binding the ground chicken together smoothly.
- Garlic cloves (minced): Deliver a fragrant kick in both the meatballs and sauce.
- Grated ginger: Brings fresh zing and warmth—don’t skip it!
- Garam masala: This blend of warming spices defines the unique flavor profile of this Indian-inspired recipe.
- Ground cumin: Layers in earthy notes that marry beautifully with the tomato-rich sauce.
- Salt: Heightens and balances all the savory flavors—taste and adjust as needed.
- Black pepper: Adds just a hint of background heat to the meatballs.
- Butter: The namesake of the sauce, it lends a luxurious, silky finish.
- Oil: Helps prevent the butter from burning and supports a glossy sauce.
- Small onion (finely chopped): Caramelizes into sweetness to build a savory base.
- Tomato sauce or crushed tomatoes: Provides a tangy, hearty backbone to that beautiful curry sauce.
- Heavy cream: Balances the spice and acidity, transforming the sauce into something dreamy and comforting. Substitute coconut cream for a dairy-free twist!
- Paprika: Gives a subtle smokiness and that classic butter chicken color.
- Cayenne pepper (optional): Bump this up if you love a spicy finish—otherwise, omit or keep it mild.
- Chopped cilantro (for garnish): Brightens and finishes the dish with color and freshness.
How to Make Butter Chicken Meatballs Recipe
Step 1: Mix and Shape the Meatballs
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, combine the ground chicken, breadcrumbs, Greek yogurt, egg, garlic, ginger, garam masala, cumin, salt, and black pepper. Gently mix everything together until just combined—try not to overwork the mixture, as that’s the secret to super tender meatballs. Scoop out roughly 1 1/2-inch portions and roll them into balls, placing each on your prepared sheet.
Step 2: Bake the Meatballs
Pop the meatballs into your preheated oven and bake for 18 to 20 minutes. You’re aiming for a golden brown crust on the outside and juicy, fully cooked centers. Baking keeps things easy and hands-free, compared to pan-frying, and lets you focus on crafting that heavenly sauce. When they’re done, set aside while you work on the next layer of flavor.
Step 3: Sauté the Aromatics
While the meatballs are baking, heat butter and oil together in a large skillet over medium heat. Add your chopped onion and sauté for about 4 to 5 minutes, until it turns soft and lightly golden (this step builds all the rich, sweet base notes in the sauce). Then, toss in the minced garlic and grated ginger, stirring for just a minute until aromatic.
Step 4: Toast the Spices
Sprinkle in the garam masala, turmeric, cumin, paprika, and cayenne pepper. Stir and cook for about 30 seconds to unlock all those heady spice aromas—it only takes a moment, and you’ll immediately notice how your kitchen smells like the coziest Indian restaurant.
Step 5: Simmer the Tomato Sauce
Pour in the tomato sauce (or crushed tomatoes) and stir well, scraping up any browned bits from the pan. Let this simmer for 8 to 10 minutes so the sauce thickens and deepens in flavor. Stir occasionally—this is when the magic happens and that signature butter chicken color appears.
Step 6: Add Cream and Finish the Sauce
Lower the heat and gently stir in the heavy cream and a bit of salt, letting the sauce simmer another 2 to 3 minutes. It transforms before your eyes into that rich, smooth, beautifully orange sauce we all adore in a classic Butter Chicken Meatballs Recipe.
Step 7: Simmer Meatballs in Sauce
Nestle your baked meatballs into the skillet, spooning some sauce over each one. Let them simmer together for about 5 more minutes so the flavors can mingle and the meatballs soak up every bit of lusciousness. Finish with a generous shower of chopped cilantro, and get ready to plate your masterpiece.
How to Serve Butter Chicken Meatballs Recipe
Garnishes
Don’t skip the finishing touches—a scattering of freshly chopped cilantro instantly brightens up the dish, while a swirl of extra cream or a dusting of paprika brings eye-catching appeal. For even more flavor, top with thinly sliced green onions or a drizzle of chili oil if you like things spicy.
Side Dishes
Butter Chicken Meatballs Recipe truly shines when served over fluffy steamed basmati rice or tucked beside warm, pillowy naan to mop up all that silky sauce. For a lighter accompaniment, try with cauliflower rice or a simple cucumber salad to balance out the richness.
Creative Ways to Present
For a playful twist, serve the meatballs as sliders, or spear each one with a toothpick for a crowd-pleasing party appetizer. They’re also fantastic spooned over creamy mashed potatoes or even stuffed into warm pita bread with crisp greens—a fun way to switch things up if you’ve got leftovers!
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce keep beautifully in the refrigerator for up to 4 days. Store them in an airtight container, making sure the meatballs are submerged in sauce so they stay tender and juicy. The flavor only gets better as it sits, making for an extra-tasty lunch the next day.
Freezing
Butter Chicken Meatballs Recipe is a freezer superstar! Let the meatballs and sauce cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 2 months. When you’re ready for an instant dinner, simply thaw overnight in the fridge or heat from frozen with a splash of cream or stock to loosen the sauce.
Reheating
To reheat, place the meatballs and sauce in a skillet over medium-low heat, gently stirring until hot and bubbly. If the sauce thickened up in the fridge, just add a bit of water or cream to bring it back to silky perfection. Microwave reheating also works—just cover to retain moisture and warm in short bursts, stirring in between.
FAQs
Can I substitute the ground chicken with another protein?
Absolutely! Ground turkey works almost identically and keeps things lean, or try ground lamb or beef for a richer, heartier take. Even plant-based ground options work for a vegetarian-friendly version of this Butter Chicken Meatballs Recipe.
How spicy is this Butter Chicken Meatballs Recipe?
As written, the dish is mild with a gentle warmth from garam masala and a small dash of cayenne. For a kid-friendly or spice-sensitive table, simply omit the cayenne. If you love heat, feel free to double it or add chopped green chilies to the sauce.
Can I make this dairy-free?
Yes! Use coconut cream in place of heavy cream and swap dairy-free yogurt for Greek yogurt. The result is just as lush and creamy—you’ll barely notice the difference, and it’s perfect for anyone avoiding lactose.
What’s the best way to form even meatballs?
A small cookie scoop or damp hands make the process neat and quick. Try to keep the meatballs roughly the same size so they cook evenly. If you’re meal prepping, you can even weigh them for perfect portions every time.
Can I double this recipe for a crowd?
Definitely! You can easily double or triple the Butter Chicken Meatballs Recipe—just use a large baking sheet and perhaps a bigger skillet for the sauce. It’s a proven crowd-pleaser and makes entertaining unexpectedly easy.
Final Thoughts
There’s so much to love about this Butter Chicken Meatballs Recipe—from the cozy, familiar flavors to the ease of pulling it together with pantry staples. Whether you’re making it for a family dinner or as a special treat for yourself, you’ll find yourself turning to this recipe again and again. Don’t wait—your next favorite comfort meal is ready for you to try tonight!
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Butter Chicken Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Butter Chicken Meatballs are a delicious twist on the classic Indian dish, featuring juicy ground chicken meatballs in a creamy tomato sauce packed with aromatic spices. Perfect for a flavorful and satisfying meal!
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/3 cup plain breadcrumbs
- 1/4 cup plain Greek yogurt
- 1 egg
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 teaspoon grated ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can tomato sauce or crushed tomatoes
- 1/2 cup heavy cream
- 1/2 teaspoon salt (adjust to taste)
- Chopped cilantro for garnish
Instructions
- For the meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine all meatball ingredients and mix until just combined. Form into 1 1/2-inch meatballs and place on the baking sheet. Bake for 18–20 minutes or until golden and cooked through.
- For the sauce: While the meatballs bake, heat butter and oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger and cook for 1 minute. Add the spices (garam masala, turmeric, cumin, paprika, cayenne) and cook for another 30 seconds to toast. Pour in the tomato sauce and simmer for 8–10 minutes, stirring occasionally. Stir in the heavy cream and salt, and simmer for 2–3 more minutes until the sauce is smooth and creamy.
- Add the baked meatballs to the sauce and simmer for another 5 minutes to absorb flavor. Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- For a dairy-free version, use coconut cream instead of heavy cream.
- You can also make the meatballs ahead and freeze them, then reheat in the sauce when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 4–5 meatballs with sauce
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg
